The Cityline make-up room might just be the secret hub that runs the city. Or at least my own life. A few weeks ago while getting beautified for TV, the conversation turned to cooking. I was talking about the best way to grill steak on the show that day but Anne and Melodie wanted to know how to grill a chicken breast so that it tastes decent and isn’t all dried out.
Great question! Here’s my strategy:
- Marinate. Mix some intense flavours (like fresh lemon, garlic, soy, sesame, etc) in a zip-lock, add the chicken and let it sit on the counter for 20 min. Or fridge it overnight – whatever.
- Preheat the grill. This is always important but never more so than when grilling something that’s got very little fat on it. The preheated-to-blistering grill prevents the chicken from sticking. The bbq temperature gauge should be as high as it goes.
- Grease it when it’s hot. I use Pam spray (hot tip: temporarily reduce burners to low while spraying to avoid ginormous flare-ups) and lots of it.
- Walk away. Once the chicken is on the grill, do not poke, nudge, flip or even think about that chicken for the first 4 min. Set a timer. (There’s one on your phone). Then flip and leave it for another 4 min. Always grill with the lid closed.
- Cool it. Reduce the bbq to its lowest heat, keep the lid closed and come back in 12 min for smaller chicken breasts, 15 min for larger ones.
I won’t even remind you to let the chicken rest 5 min before slicing it or serving it; you already know that.
The hot-then-cool grill method means the chicken will be cooked through but still juicy, while the preheated grill and boatload o’ Pam ensures the breasts don’t stick or tear. Bonus: Sexy, progressional-looking grill marks! Finally, the marinade makes it delicious.
Ok, grillers, go get ’em!